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Pubmed for Handhelds

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Journal Abstract Search

90 related items for PubMed ID: 16840643

  • 21. Triacylglycerol composition of protected designation of origin cheeses during ripening. Authenticity of milk fat.
    Fontecha J, Mayo I, Toledano G, Juárez M.
    J Dairy Sci; 2006 Mar; 89(3):882-7. PubMed ID: 16507681
    [Abstract] [Full Text] [Related]

  • 22. Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
    Khosrowshahi A, Madadlou A, Ebrahim zadeh Mousavi M, Emam-Djomeh Z.
    J Dairy Sci; 2006 Sep; 89(9):3318-25. PubMed ID: 16899664
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  • 23. Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
    Hayaloglu AA, Cakmakci S, Brechany EY, Deegan KC, McSweeney PL.
    J Dairy Sci; 2007 Mar; 90(3):1102-21. PubMed ID: 17297085
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  • 26. Specific effect of high-pressure treatment of milk on cheese proteolysis.
    Buffa M, Guamis B, Trujillo AJ.
    J Dairy Res; 2005 Nov; 72(4):385-92. PubMed ID: 16223452
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  • 27. Proteolysis in Mozzarella cheeses manufactured by different industrial processes.
    Costabel L, Pauletti MS, Hynes E.
    J Dairy Sci; 2007 May; 90(5):2103-12. PubMed ID: 17430907
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  • 28. Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
    Hassan AN, Awad S, Mistry VV.
    J Dairy Sci; 2007 Aug; 90(8):3604-12. PubMed ID: 17638970
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  • 30. Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.
    Sicard M, Perrot N, Leclercq-Perlat MN, Baudrit C, Corrieu G.
    J Dairy Sci; 2011 Jan; 94(1):1-13. PubMed ID: 21183011
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  • 31. Production of hard-type cheese using free or immobilized freeze-dried kefir cells as a starter culture.
    Katechaki E, Panas P, Rapti K, Kandilogiannakis L, Koutinas AA.
    J Agric Food Chem; 2008 Jul 09; 56(13):5316-23. PubMed ID: 18540611
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  • 32. Growth and survival of Escherichia coli O157:H7 during the manufacture and ripening of raw goat milk lactic cheeses.
    Vernozy-Rozand C, Mazuy-Cruchaudet C, Bavai C, Montet MP, Bonin V, Dernburg A, Richard Y.
    Int J Food Microbiol; 2005 Nov 15; 105(1):83-8. PubMed ID: 16055219
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  • 33. Ectoine as a natural component of food: detection in red smear cheeses.
    Klein J, Schwarz T, Lentzen G.
    J Dairy Res; 2007 Nov 15; 74(4):446-51. PubMed ID: 17961287
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  • 34. Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties.
    Meyer J, Bütikofer U, Walther B, Wechsler D, Sieber R.
    J Dairy Sci; 2009 Mar 15; 92(3):826-36. PubMed ID: 19233775
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  • 35. Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese.
    Juan B, Ferragut V, Buffa M, Guamis B, Trujillo AJ.
    J Dairy Sci; 2007 May 15; 90(5):2113-25. PubMed ID: 17430908
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  • 37. Microbial quality and presence of moulds in Kuflu cheese.
    Hayaloglu AA, Kirbag S.
    Int J Food Microbiol; 2007 Apr 20; 115(3):376-80. PubMed ID: 17258341
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  • 38. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug 20; 91(8):2947-59. PubMed ID: 18650271
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  • 39. The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked beta-cyclodextrin.
    Seon KH, Ahn J, Kwak HS.
    J Dairy Sci; 2009 Jan 20; 92(1):49-57. PubMed ID: 19109262
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  • 40. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data.
    Alvarenga N, Silva P, Garcia JR, Sousa I.
    J Dairy Res; 2008 May 20; 75(2):233-9. PubMed ID: 18474142
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